Kale and Sausage Pasta

I came up with this recipe the week I moved. I had only unpacked my deep sauté pan, so I needed to make a one pot meal. The pasta cooks in the mix of chicken stock and cream. By the time the pasta is done cooking, you will have a thick creamy sauce that beautifully coats the pasta.


Olive oil
1 small onion, diced
2 large garlic cloves, finely chopped
1 pound sweet Italian sausage, causing removed
12 oz kale, washed and roughly chopped
1/8 teaspoon crushed red pepper
Juice of 1 lemon
2 cups chicken stock
2 cups heavy cream or half and half
1 pound box of rigatoni
3/4 cup freshly grated parmesan cheese, plus more for serving

  1. In a 4 quart sauté pan, heat a drizzle of olive oil over medium high heat. Once hot, add onions and sweat until they start to turn translucent, about 3-4 minutes. Reduce heat to medium low and stir in the garlic. Cook for 1 minute. 
  2. Increase heat to medium. Add sausage and cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add chopped kale and cook until it begins to wilt, about 5 minutes. Stir in red pepper flakes and lemon juice. Season with salt and pepper to taste. 
  3. Stir in chicken stock and cream or half and half. Increase heat to medium high. Bring to a low boil and add pasta. Stir to evenly distribute the pasta and then cover. Reduce to a simmer and cook until pasta is al dente, about 12 minutes. The liquid will have mostly evaporated, thickening the sauce.
  4. Stir in parmesan cheese and adjust seasoning if necessary. Transfer to serving bowls and garnish with additional parmesan cheese.